Digestive

Health - Food - Science - Community

The association of red and processed meat and dietary fibre with colorectal cancer in UK Biobank.

High intake of red and processed meat may increase the risk of developing colorectal cancer, while high dietary fiber consumption is not positively associated with the development of the disease.

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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.

High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.

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Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.

High intake of well-cooked red meat promotes the development of colorectal adenomas.

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